Bun Dosa Recipe | Soft and Spongy Dosa Recipe | Instant Breakfast Recipes | Evening Snacks Recipe

rice flour

🥗Healthier: quinoa flour

💰Cheaper: all-purpose flour

Quinoa flour adds protein while all-purpose flour is more economical.

urad dal flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is high in protein and more affordable.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt is creamier while buttermilk is cost-effective.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and jalapeños are often less expensive.

Add 1 cup of semolina to a bowl.

Add 3/4 cup of sour curd to the bowl.

Add 1/2 cup of water to the bowl and mix well until combined.

Transfer the mixture to a mixer jar and grind to a smooth batter, adding a little water if necessary.

Transfer the batter back to a bowl.

In a pan, heat 3 tsp of oil.

Once hot, add 1 tsp of chana dal, 1 tsp of mustard seeds, and 1 tsp of cumin seeds and roast until the mustard seeds start splattering.

Add 1 large finely chopped onion, 2 finely chopped green chilies, and some chopped curry leaves to the pan and mix well.

Cook the onions for about 5 minutes without letting them turn golden brown.

Add 1/4 tsp of hing and 1 tsp of salt to the mixture and mix well.

Add a handful of chopped coriander leaves and mix again, then turn off the stove.

Transfer the tempering to the dosa batter and add 1 tbsp of rice flour, mixing well with a spatula or ladle until combined and fluffy.

Just before cooking, add a pinch of baking soda to the batter and mix well.

In the tempering pan, heat about 2 tsp of oil.

Pour the dosa batter into the pan and cook on medium flame.

Once cooked on one side, gently flip the dosa using a spoon or fork.

Check if the dosa is fully cooked, then remove it from the pan and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens